Monday, January 12, 2009

Pasta and Potatoes with Tofu Pancetta

We still had half a loaf of ciabatta to finish, so it was more Italian food tonight. I leafed through The Sopranos Family Cookbook and veganized this recipe. I'm pretty sure the tofu tastes nothing like pancetta, but it does provide a burst of smoky and salty flavour with a chewy texture. Actual pancetta is not smoked (it is salted pork belly which is hung and left to go moldy), so I guess this is more like bacon. I think it would taste good in a BLT.

INGREDIENTS

Tofu Pancetta

- 1/2 cup water

- 2 tsp seasoned salt

- 2 tbsp brown sugar

- 1/8 tsp nutmeg

- 2 bay leaves

- 1/4 tsp thyme

- 1/2 tsp rosemary

- 1/2 tsp liquid smoke

- 1/3 pkg extra firm tofu, sliced (see pic below)

- 1-2 tbsp oil

METHOD

1. Place all ingredients except the tofu and oil in a small pot and bring to boiling. Simmer for 10 mins.

2. While that stuff is simmering, place tofu slices in a non-stick frying pan and place over med-hi heat. Once it starts to sizzle, strain liquid into the pan. Let liquid reduce down, gently turning tofu to coat.

3. Once liquid has completely reduced, add 1 tbsp of oil (more if needed). Fry 3-4 mins per side, until crispy and browned. Reduce heat a bit, if tofu is browning too much. Remove from heat and set aside.

Pasta and Potatoes

- 2 tbsp olive oil

- 1 carrot, chopped

- 1 rib of celery, chopped

- 1 onion, diced

- 1 garlic clove, chopped

- 2 tbsp chopped fresh parsley

- 1/2 pounds Yukon Gold potatoes, peeled and chopped

- 6 cups water

- 1 small can tomato paste

- salt and pepper to taste

- 12 oz dried macaroni

- 2 cups boiling water

- 1/2 cup nutritional yeast

- 1 recipe tofu pancetta

METHOD

1. Heat oil in a large pot over medium heat. Saute carrot, celery, onion, garlic, and parsley for 5-7 mins, until softened. Add potatoes, water, and tomato paste. Season to taste with salt and pepper. Bring to bubbling, then reduce heat and simmer for 15-20 mins, until potatoes are softened.

2. Add macaroni and boiling water and cook, stirring frequently, until pasta is cooked and sauce is absorbed. Add more water, if needed.